Minced meat kothu parotta!!

Minced meat kothu parotta!!

Chappatis (or tortillas) - 7( cubed), onion (big) - 1, finely chopped, tomato - 1,chopped, green chillies - 4, finely chopped, ginger-garlic paste - 2 tsp, chilli pwd - 1 tsp, turmeric pwd - 1/4 tsp, eggs - 3( scrambled adding just salt & pepper pwd), coriander leaves - a handful,chopped, minced meat - 300 gms, salt to taste, oil - 3 tbsp.

Heat oil in a pan & fry the onions till golden. Then add the ginger-garlic paste, chilli pwd, turmeric pwd ,tomato & salt & stir fry till the masala loses its raw smell. Now add the meat & coriander leaves & stir till the meat is well coated with the masala. Add 1/4 cup of water & cook till the meat is done & the mixture has also dried up considerably.Then add the scrambled egg & chopped chappatis & mix well & heat through till everything is well blended. Garnish with some chopped green chillies & coriander leaves & a dash of lime juice.


This is what i had for lunch today!I do this often at home! Very easy to put together , especially when you have the store bought tortillas or rotis on hand! This dish is very popular in almost all the teashops& tiny eating places near the bus stands etc in Tamil Nadu, but you will never find it in proper restaurants!!

Recipe source: My friend'C'!;)) This is a popular tamilian streetfood

Indian bakery style milk buns!!;))

Indian bakery style milk buns!!;))

These buns taste like those milk buns ( tea kadai buns!) found in bakeries in India! & they are eggless to boot! So here is the recipe for these milk buns!

Method:

Milk - 290 ml, sugar - 4 tbsp, salt - 1 1/2 tsp, butter - 40 gms(room temperature), bread flour - 450 gms, instant yeast - 1 1/2 tsp.

Take the milk, butter, sugar& salt & stir till everything is well combined. Place the liquid ingredients first in the pan of the bread machine followed by the dry ingredients & finally the yeast,taking care to see that the yeast does not come into contact with the wet ingredients. Select dough function. When done , remove dough from pan & knead it for a few minutes. Then shape the dough into buns & cover with a damp towel & allow to proof for another 40 to 45 mins. Just before baking, glaze the buns with milk& bake at 200 °c for 20 mins. Keep an eye on the oven while they are baking for the temperature of each oven is different.Once the buns are done, remove them from the oven & brush them with some sweetened milk ( optional) & allow to rest for an hour before serving. Can be stored at room temperature in an airtight container for two to three days.